Period Living

ROAST CAULIFLOWE­R WITH TAHINI DRESSING AND CRISPY ONIONS

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SERVES 2

● 1 large cauliflowe­r, sliced into four

● 125g butter, softened

● 1 tsp salt

● 2 red chillies, finely sliced

● ½ bunch of mint, roughly chopped

● ½ bunch of coriander, roughly chopped

● 1 large white endive, leaves separated

●50g shop-bought crispy onions

● 50g toasted cashew nuts

● 20g toasted black and white sesame seeds

● 25g fresh pomegranat­e seeds

FOR THE TAHINI DRESSING

● 5 tbsp tahini

● 20g sesame seeds

● 300g cream cheese

● Sea salt and freshly ground black pepper

Preheat the oven to 190°C/ 170°C fan/375°f/gas 5

1. Smother the cauliflowe­r in the butter and sprinkle with the salt. Place on a baking tray and bake for 30 minutes until golden and cooked through. Caramelisa­tion is your friend in this process – do not be afraid of dark colour.

2. Once cooked, baste the cauliflowe­r, pouring all the juices in the tray back onto the cauliflowe­r to soak up.

3. Mix all the ingredient­s for the tahini dressing in a bowl with a spatula until smooth.

4. To serve, spread the tahini dressing generously onto a platter. Add the cauliflowe­r, as you like. Then scatter over the chillies, herbs, endive, crispy onions, cashew nuts and sesame and pomegranat­e seeds.

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